Description

Tuna & White Bean Dip ♥ A Quick & Easy Recipe!

June 21, 2009

An easy bean dip, with a touch of umami from a simple can of tuna. Easy to make with a few quick pantry and refrigerator ingredients. Fresh tasting and endlessly variable. Positively addictive. Low Carb and Gluten Free. High Protein. Weight Watchers Friendly!

Okay so you might think that this is just one more bean dip, nothing special about that. But I beg, think again.

For one thing, it's one of those pass-along recipes. It started with Ilda, neighbor to Tanna of My Kitchen in Half Cups who made it, along with my Pickled Beet Dip, for a meal of "little bites" (sorry, that link's no longer live). Then I made it for an impromptu sangria party on my patio and passed it along to two people. Two days later, I made up another batch for a birthday celebration – passing the recipe along again – and then snacked on leftovers all week. Already, in just two weeks, this has become a staple summer recipe, for an easy party appetizer, for a small bite before supper, for quick lunches.

For another, what raises the bean dip several notches is the addition of tuna, which adds a certain savory meatiness that, when pressed, I'd identify as "umami", the fifth taste sense.

OH and before I forget, see those cool crackers? You'll love these Herbed Saltines too. Yum.

THE ORIGINAL WAY TO MIX This yields a chunky spread, a little bit messy to scoop and spread. With a fork, mash the garlic and salt together to form a thick paste. Then gently together mash in all the beans and the tuna. Stir in the remaining ingredients. Cover and refrigerate to let the flavors meld for a couple of hours or better yet, 24 hours. Serve with crackers.

THE WAY I MIX IT This yields a spread that's more akin to tuna salad, yet leaves some beans and all the tuna and vegetables identifiable and distinct, it's much easier to scoop and spread. In a mini food processor, give the garlic and salt a few whizzes to mince. Add <<< about 3/4 of the beans >>> and process until smooth. Transfer to a mixing bowl and stir in the remaining beans, the tuna and the remaining ingredients. Serve with the "corn chip dippers" from Trader Joe's, they're like Doritos that scoop, love 'em!

VARIATIONS Add chopped kalamata olives or chopped radish or bits of fresh peach. Substitute dill or cilantro for the basil. Use a couple of green onions instead of red onion.

ALANNA's TIPS & KITCHEN NOTES I like it when ingredients are "recognizable" in a dish, that's why I purée 3/4 of the beans, then stir in the remaining whole beans. Note to Vegetarians

Are you using Italian tuna (packed in oil), which is usually quite flavorful, or regular tuna packed in oil or water? The combination of Italian tuna and white beans is a classic antipasto dish, and quite delicious.

VeggieVixen ~ Sorry, dear. Is there anything that people substitute for tuna? I'd love to try it.

Lydia ~ No, just plain ol' Chicken of the Sea in water or whatever was in the pantry, wait no, it was a Trader Joe's brand. I once ordered a whole case of Italian tuna (about $6 a can six or seven years ago) and didn't understand all the fuss. Maybe I need to try again?

Anonymous
on
June 23, 2009

I've tasted something similar made with chickpeas (garbanzo beans) instead of the white beans; and with some preserved lemon added - hard to get, I know, unless you make your own, but this gives it a fantastic depth of flavor. Maybe some lemon zest would be a good second best....

I love this dip, and I don't know why, at first glance I thought it was a veggie recipe too! But the white beans are gorgeous- maybe us veggies can make scrambled egg whites instead of the tuna, and still maintain the low carb count :)

For small white beans, look for navy beans. My dad grows them. Or grew them. I think the farmers all grow mostly soys now. Navys can be hard to find canned though. :(

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